Recipe Contributor: Linda M. Meltz, (Student & Mother), specializes in cooking meals for finicky children and adults.
Large deep pan with lid
1 medium onion, chopped
1/2 green bell pepper, rinsed and diced
1 Tbsp grapeseed, olive, or canola oil
1 (14 1/2 oz) can stewed tomatoes
1 (15 1/2 oz) can black beans (or beans of your choice), drained and rinsed
1 tsp dried oregano
1/2 tsp garlic powder
1 1/2 cup instant brown rice, uncooked
On the stove top in a large pan, saute onions and green pepper in oil, but do not brown.
Stir in tomatoes with liquid and beans.
Blend in garlic and oregano.
Bring to a boil, stirring frequently.
Stir in rice, reduce heat to low, and cover.
Simmer for 5 minutes or until rice is tender, stirring occasionally to prevent sticking.
Remove from heat.
Allow to stand for 5 minutes before serving.
A few pineapple chunks adds a sweet Caribbean flavor!
Stir in ground red pepper or a diced hot pepper for a spicy kick.
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